Eid Al - Adha Mubarak to all my dearest friends and families here in Connect!
Many of the Moslem families celebrating Eid Al Adha with their families and loved ones last week. One of the significance of this auspicious occasions is the sacrifice made. This signifies the spirit of devotion to our Creator as well as love and compassion for our families and communities.
This year, my family and I celebrated the Eid al-Adha together with many moslem families and communities in Wellington, Aotearoa New Zealand. For the second time, the prayer and the celebration were conducted in Sky Stadium. The celebration showcased many interesting activities for the kids like Hajj treasure hunt, VR, bouncy castles, puppet shows and more. For sure, delicious food and beverages as well as crafts, jewelries and dresses from many corners of the world were available for purchase.
The celebration continued the following weekend as we had gathering with Indonesia Moslem Communities in Wellington as well. More Indonesian signature dishes like sate kambing, gulai kambing and bakso were prepared and we certainly had a blast with fun programs including modest fashion show, face painting for kids and games.
So, to continue the celebration at my home, I love to cook for my family. As I found the halal lamb meat and bones in our local butchery in Wellington Halal Meat, I decided to create some part of the scrumptious Eid Al-Adha cuisine by cooking Sop Kambing.
Well, I actually cook with lamb meat instead of the goat meat. So the soup should be called lamb soup*.* Literally, kambing is translated as goat in English. So sop kambing is translated as Goat Soup. While Domba or lamb, is also commonly use as the sacrifice animals as well and therefore lamb meat is cooked during the Aid Al-Adha festivities. Well, here in Aotearoa New Zealand, we have more lamb meat than goat, I use lamb for this soup. So, again, feel free to use goat or lamb meat for this recipe.
Back home in Indonesia, during Eid Al Adha or more commonly known as Idul Adha, various dishes using lamb, goat and beef are mostly cooked at homes. Sop kambing or lamb soup has been widely known as a famous plate even on daily basis. We have them almost everywhere, from the street food stall to the top-notch restaurants and hotels as this dish is popular.
The recipe for sup kambing is easy to follow and we can pretty much use any meats to our preference actually. No wonder this dish is popular and it is usually served with a warm plate of steamed rice, crackers, acar or Indonesian pickles and sambal or the chili sauce. For Indonesians, the crackers are a compulsory condiment, be it kerupuk (garlic, shrimp, or fish crackers usually) or emping - bitter nut crackers, which is a hit in my home due to its unique, addictive flavor.
For sure, the rich texture and delicious tender meat, tantalizingly added with flavored aroma from traditional spices used for the soup, makes this dish so mouth- watering, even as I wrote this LOL.
Alright… so now, are you ready to cook with me? Let’s start…
Ingredients:
Lamb meat - 1kg, cleaned and chopped or cut to cubes or pieces you desired
Lamb bones - 250gr, for broth
Spices to grind
Onion - 1 big clove
Garlic - 10 cloves (I like using more)
Shallot - 4 medium cloves
Coriander - grounded, 1 teaspoon
Candlenuts - 4 pieces, crushed
Nutmeg powder - as desired
Clove - as desired, and only if you like it
Star anise - 2-3 pieces, as desired
Salt and pepper - as desired
Sugar - as desired
Vegetable oil - 1 - 2 spoonfuls
Carrots - cut in dice or as desired
Potatoes - cut in dice, fried
Garnish:
spring onion - as desired
cilantro - as desired
Tomatoes - as desired
Limes - as desired
Kerupuk – chips, fried or cooked in microwafe
Acar – pickled cucumber, carrots and shallots
Steamed rice
How to cook:
Firstly, we will prepare all the spices by grinding and blending them. Feel free to use blender and food processor, or Using mortar and pestle like I did, then grind the garlic, shallot, coriander and candle nut.
Then prepare the pan or directly on the pot, add one spoonful of vegetable oil and once the oil is hot and ready, sauté the ground spices until golden, so it is well cooked and fragrant. Put the lamb meat and the bones, mix it with the spices until slightly cooked.
In a large pot, boil the water then put the lamb meat and bones together with the spices. Cook them until the meat is soft. Using regular pot, it might take around 2 hours to get it tender. That is why I love using pressure cooker as I only cook for about 45 minutes to 1 hour until the meat is tender.
Once the meat is tender, put carrots, celery/spring onion and boil it for 5 - 10 minutes. Try the soup, correct the flavor as needed and voila, sup kambing is ready.
Again as I said, I usually eat it together with a bowl of warm steamed rice, acar and kerupuk.
My husband loves to give some drops of fresh lime or lemon to the soup to make it fresher. Feel free to do so.
Hope you get a chance to try this recipe and please tell me what you think about this soup. Share your favorite soup as well and tell me why .
I would like to especially share this recipe to my dearest LG foodies and chefs @Mikeinthefalls @TerryPG @Velvel @PaDeSSo @Nyainurjanah @FalguniP and @AdrianLunsong
Selamat makan and see you on the next post!
Cheers
. Happy to know you will like it. Have you tried other type of food made of lamb/goat meat?
